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    Home » Desserts

    Tomato Soup Cake

    Updated: Mar 29, 2023 · Published: Mar 29, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    vintage recipe
    vintage recipe
    vintage recipe

    Tomato Soup Cake is a vintage recipe that originated in the United States during the Great Depression era when people had to be creative with the limited ingredients they had. The tomato soup provides moisture to the cake, and the spices added to the recipe balance the sweetness of the sugar.

    vintage recipe

    Give this decadent cake a try for a delicious and gorgeous cake to slice and serve up. This cake is perfect for a birthday bash, summer cookout or holiday event. Try my chocolate peanut butter cake or this classic white cake with buttercream frosting. 

    This Tomato Soup Cake Recipe Is...

    • Vintage Depression Era Cake 
    • Made From Scratch 
    • Pantry Staple Ingredients 
    • Layered Cake 

    How to Make 

    vintage recipe

    Full steps on how to make this tomato cake recipe is in the printable recipe card at the bottom of the post. 

    1. Preheat the oven and prep the round cake pans. 
    2. In a bowl add your dry ingredients in a bowl and mix. 
    3. In a large bowl mix up the wet ingredients. Then slowly mix in the dry. 
    4. Add in the nuts and raisins and stir to mix in. 
    5. Divide cake and bake as directed. 
    6. Let cool and then prep your frosting. 
    7. Next you will pipe on half the frosting and then add second layer and pipe the rest of the frosting. 
    8. Once decorated refrigerate the cake for one hour before you serve. 

    Tools For The Recipe 

    vintage recipe

    Cake Pans 

    I used circle cake pans for this cake. I created a layered cake but you are more than welcome to use a 9x13 pan if you would prefer. 

    Mixing Bowl 

    Feel free to use a mixing bowl or stand mixer if you would like. Feel free to use a whisk if you want for mixing up this cake. 

    Helpful Tips for Success 

    vintage recipe

    Softened Cream Cheese 

    Make sure you are using softened cream cheese for this frosting. If you do not soften the cream cheese first it will create more of a curdled texture and won't be velvety and creamy. 

    Sift Powdered Sugar 

    Make sure to sift your powdered sugar if it is clumpy. This will helps to really create that smooth frosting texture. 

    Variations For Tomato Soup Cake 

    vintage recipe

    Leave out raisins 

    Leave out the raisins if you are not a fan of raisins. The raisins soak up the ingredients and become nice and plump. 

    Skip Nuts 

    Not a fan of nuts in cake? If not, go right ahead and leave out the nuts. Or swap the pecans with walnuts for a change of flavor. 

    Frosting 

    If you do not want to use cream cheese frosting you can swap with a vanilla frosting, your favorite buttercream, etc. Feel free to change up the frosting to what you would like. 

    Tomato Soup Cake FAQs

    vintage recipe

    Does tomato soup cake taste like tomato soup? 

    No, tomato soup cake does not taste like tomato soup. The tomato soup is used as a sweetener and a moistening agent, and its flavor is not detectable in the finished cake.

    Is tomato soup cake still popular today?

    Tomato soup cake is not as popular today as it was in the past, but it is still enjoyed by some people as a nostalgic or unique dessert.

    Do you have to refrigerate leftover tomato cake? 

    Yes, the cake needs to be refrigerated. Store the container in the refrigerator for up to 4 days. If you need to store it longer, you can freeze the soup for up to 3 months.

    Recipe

    vintage recipe

    Tomato Soup Cake

    All She Cooks
    This tomato soup cake is a moist and fluffy spice layer cake frosted with cream cheese frosting. A popular vintage dessert based on a classic retro 1950s recipe.
    5 from 3 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 10 slices
    Calories 880 kcal

    Ingredients
     
     

    Cake:

    • 3 cups flour
    • 2 teaspoons cinnamon
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon nutmeg
    • ¾ cup oil
    • 1 ½ cup sugar
    • 1 can condensed tomato soup
    • ¾ cup water
    • 1 cup chopped pecans
    • 1 cup golden raisins

    Frosting:

    • 1 8 oz. brick cream cheese softened
    • ½ cup butter softened
    • 4 cups powdered sugar
    • 1 teaspoon vanilla

    Instructions
     

    • Preheat oven to 350 F, grease two 8” cake pans and set aside
    • In a medium bowl, stir together the flour, cinnamon, baking powder, baking soda, and nutmeg; set aside
      vintage recipe
    • In a large bowl, stir together the oil, sugar, tomato soup, and water
      vintage recipe
    • Add in the flour mixture
      vintage recipe
    • Mix until just combined
      vintage recipe
    • Stir in the nuts and raisins
      vintage recipe
    • Stir until well combined and you have a smooth and creamy consistency
      vintage recipe
    • Divide the mixture evenly into the prepared pans, then bake in preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean
      vintage recipe
    • Allow to cool 10 minutes before inverting and cooling completely on a wire rack
      vintage recipe
    • Prepare the frosting by beating together the cream cheese and butter until light and fluffy
      vintage recipe
    • Add the powdered sugar
      vintage recipe
    • Beat until smooth
      vintage recipe
    • Stir in the vanilla, set aside until needed
      vintage recipe
    • Pipe half the frosting over one layer of the cake, then add the second layer and pipe the remaining frosting on top
      vintage recipe
    • Chill in fridge at least one hour before serving
      vintage recipe

    Nutrition

    Calories: 880kcalCarbohydrates: 122gProtein: 7gFat: 43gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 0.4gCholesterol: 50mgSodium: 352mgPotassium: 234mgFiber: 3gSugar: 87gVitamin A: 634IUVitamin C: 1mgCalcium: 101mgIron: 2mg
    Keyword 1950s cake recipes, old fashioned spice cake recipe, spice layer cake, tomato soup cake, vintage cake recipe, vintage dessert
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    Reader Interactions

    Comments

      5 from 3 votes (2 ratings without comment)

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      Recipe Rating




    1. Liz

      November 01, 2023 at 6:49 am

      5 stars
      I made this cake in a 9"x13" pan and topped with a thick lemon glace icing. It was lovely and moist with a nice flavour. I gave a couple of pieces to my in-laws and referred to it as "autumn spice cake". They liked it too and my mother-in-law was intrigued when I told her what was in it.
      Thank you for the recipe.

      Reply

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    Nicole is a recipe developer, food photographer, and published cookbook author. At All She Cooks, she shares simple recipes to make every day a little bit more delicious. About Us →


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